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Andes Mint Mini Cheesecakes

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These Andes Mint Mini Cheesecakes blend creamy cheesecake with refreshing mint chocolate flavors in a perfect bite-sized dessert.

Ingredients

Scale
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 12 Andes mint chocolates, chopped
  • Whipped cream and extra Andes mints for garnish (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin pan with paper liners.
  2. In a small bowl, combine chocolate cookie crumbs and melted butter. Press about 1 teaspoon of the mixture into the bottom of each liner to form crusts.
  3. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
  4. Add eggs one at a time, blending well after each addition. Stir in vanilla extract and sour cream until combined.
  5. Fold in chopped Andes mints evenly into the cheesecake batter.
  6. Divide the batter evenly among the prepared crusts, filling each about 3/4 full.
  7. Bake for 18-20 minutes or until centers are set but still slightly jiggly.
  8. Remove from oven and cool completely in the pan. Refrigerate for at least 2 hours before serving.
  9. Top with whipped cream and additional Andes mint chocolates if desired.

Notes

For an extra minty kick, add a drop of peppermint extract to the batter. These mini cheesecakes are perfect for parties and can be stored refrigerated up to 3 days.

Find it online: https://busymomsimplenutrition.com/andes-mint-mini-cheesecakes/